Not much in the fridge but eggs and bok choy. Egg foo young, maybe? No, you need bean sprouts, the Joy of Cooking and online recipes told me.
Can I adapt it? More creative googling and voilà. Here’s the Joy recipe with my changes in italics, as well as an egg foo young gravy recipe I found on mommymusings.
Egg Foo Young
Clean or drain 2 cups bean sprouts
(I julienned bok choy stems into narrow strips about 2 inches long. Added green parts too, but in larger pieces)
Heat a little vegetable oil in wok or skillet and stirfry until translucent and crisp:
- 1 minced slice ginger root,
- 6 chopped green onions,
- 1 rib celery, thinly sliced
(I used chopped bok choy, red and green peppers, leeks, sliced water chestnuts.)
- 1 cup chopped cooked fish, shrimp or finely diced cooked meat
(I used whole shrimp, stirfried them lightly, then peeled them.)
Have ready and combine the above ingredients and sprouts with:
- 6 well-beaten eggs,
- 1 tsp salt, 1/2 tsp pepper
Heat an additional 1 tbsp vegetable oil in another small skillet or wok.
Drop the above mixture into it to form small omelettes, golden brown on both sides. Serve with soy sauce.
Joy of Cooking, Plume 1997 ed.
I did the omelettes one by one, flipping them as best I could. Then, after putting them on the plates, I spooned gravy over them.
Egg Foo Young Gravy
- 1 cup beef or chicken stock
- 1 tbsp. cornstarch (I mixed it with a bit of cold water first)
- 1 tbsp. soy sauce
- 1/2 tsp. sesame oil
- 1 tsp. sugar
Mix all together. Cook for a couple minutes until it thickens. Spoon on top of your omelettes.
